Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|American Style Cream Ale||2||American Style Wheat Ale||2|
|Fruit Beer||2||Herbs & Spice Beer||2|
|Specialty Beers||2||Specialty Honey Ales||2|
|Smoke Flavored Beer||2||Golden Ale Canadian Style Ale||2|
|German Style Kolsch||1||Classic English Style Pale Ale||4|
|English Style India Pale Ale||4||American Style Pale Ale||2|
|American Style India Pale Ale||2||American Style Amber||2|
|English Style Bitter||4||English Style ESB||4|
|Scottish Style Ale||2||Irish Style Red Ale||2|
|English Style Brown Ale||4||American Style Brown Ale||2|
|German Style Brown and Dusseldorf Altbier||2||Robust Porter||4|
|Brown Porter||4||Classic Irish Style Dry Stout||2|
|Foreign Style Stout||2||Sweet Stout||2|
|Oatmeal Stout||4||English Old Ale English & American Strong Ale||2|
|Barley Wine Strong Ale||2||Strong Scotch Ale||2|
|Imperial Stout||2||Imperial IPA||4|
Feedback and experiences from previous customers. Want to leave a review of your own?
013 is the soul of my favourite beer, which is a hybrid, I think, between an English and an American IPA. The beer is the Norwegian Kinn Brewery's Vestkyst, the recipe of which you'll find by searching the net. It's got English maltiness and all the other good ol' English tastes which the 013 helps bring out, and it's got American hoppiness, and the 013 is binding those together in a perfect way. If you go for it, don't bother about fining agents and stuff like that. It should not be clear. It should also be around 7-8 ABV, for which the 013 is just perfect
I brewed a North English Brown Ale on a Saturday it had an O.G. of 1.051 by Wednesday Fermentation had pretty much halted with a gravity of 1.010!!! Onto secondary this beer goes. It took about 12 hours to really show signs of active fermentation but early signs showed up around 4 hours. I cant wait to taste the end result.
I made a Zombie Dust clone with this beer. I think the yeast helped add just a touch of sweetness. Went from 1.064 to 1.014 in 2 weeks.
I made a Zombie Dust clone with this beer. I think the yeast help add just a touch of sweetness. Went from 1.064 to 1.014 in 2 weeks.
This is my new personal favorite for English ales, it is a bit more attenuative and less flocculant than WLP002 & WLP005. It is very clean for British strain and I very much like the oaky character that it produces. I had a cooler failure and the fermentation temperature rose to 80F, but you couldn't tell. I recently finished a series of nine different beer styles using this yeast with amazing results. Thank You White Labs
I used this instead of the WLP004 Irish as my supplier had none in stock. I stuck to the same recipe for my Irish Red and this yeast has produced a lovely English Bitter. I created a one litre starter a day in advance and pitched this into my 1.042 wort. Three days later this was down to 1.008 and finished! I would heartily recommend the use of a blowoff tube, though it does seem anytime I need one I don't use one and vice versa! The yeast doesn't flocculate well at all so I have then crashed this in fridge set at 1oC to clear things up.
got 80% attenuation using this yeast for my English brown ale. Delicious! worked great, no starter, although I did use a vial only two weeks from packaging.
I made this smoked cherry porter and I used this in one 5 gallon carboy and the WLP013 London ale in the other carboy. They both turned out great, but there were distinct differences. The 002 left a fruiter, more cherry tasting porter. I put a 3lb can of cherry puree in each carboy. However, the 013 left almost no cherry flavors, but the smokey flavors in the 013 were very evident. There was very little if any smoke character in the 002. Very interesting experiment. (Note: This review also appears under WLP002).
Used this yeast on a CDA. Unfortunately for the style, in my hands it seems to have a muted hop aroma. It has a moderate (more than subtle, IMO) oaky and maybe even smoky character that would be very interesting in another style but not quite what I was aiming for in this beer. I'm looking forward to trying it again with an ESB or Old Ale.
I used this yeast to do a stout and IPA. I washed and reused the same yeast for both beers, both were a 1.062 beers. The yeast was 2 months old and I made a liter of starter for the first generation. This yeast has no real fruity ester at all. It's pretty clean. The ester that comes through is somewhat oaky and REALLY went well on the stout. People absolutely loved my stout and it was consumed very quickly. I also did an IPA with this yeast. I am incredibly pleased. No fruity esters to get in the way of the hops. This is a really clean yeast that lends itself to stouts and IPAs. It did come across somewhat dry/malty in flavor, but the perception of the maltiness is more somehow than a California ale yeast. No fusel alcohols at all and minimal diacetyl. Fermented at 65-67 degrees. I mashed at 152 and got a 78% attenuation on my IPA. I mashed at 154 to 155 on my stout and got 70% attenuation. People called my stout a dry stout. This is a great general purpose yeast. It will give you a relatively clean beer with mild oaky esters.
Has proven excellent general purpose British yeast for pale and light flavoured British ales. Worked fantastic on Pilsner malt and Saaz blonde ale. The malt flavour from my decotion mash was nice, whilst keeping the beer light, refreshing and enjoyable. Worked great in strong (1.070 OG) London Ale and similarly styled English Pale Ale (1.045 OG). Fast fermentation (18-22c) using refrigerated WLP013 yeast slurry from previous batch.
I have a 1.037 English ale in secondary which was fermented with WLP013 (@ 20C). It's still astonishingly hazy with yeast after nearly 3 weeks (2 weeks secondary @ ~10-13C ambient). Is this normally a slow flocculator?
For the WLP013 fermentation, it is not usually slow, but not much will flocculate out until it is near 4C. So you can hold it at 10 longer or drop the temperature. It is also possible that it is not a yeast haze, but a permanent protein haze. It is very hard to tell the difference, the only way to know for sure is to look under the microscope.
Optimum Ferment Temp.66-71°F (19-22°C)